Frisee Salad With Blue Cheese Bacon And Hazelnuts Recipes

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FRISEE SALAD WITH WARM BACON VINAIGRETTE



Frisee Salad with Warm Bacon Vinaigrette image

Simple salads like this one highlight the freshest lettuce and the most flavorful bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 15m

Number Of Ingredients 4

4 ounces slab bacon, cut into 1-by-1/4-inch strips
3 tablespoons white-wine vinegar
12 ounces frisee, torn into pieces
Coarse salt and ground pepper

Steps:

  • In a medium skillet, cook bacon over medium, tossing occasionally, until browned, 6 to 8 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain. Set bacon aside.
  • Pour off all but 2 tablespoons fat from skillet; return skillet to heat. Add vinegar; stir, scraping up browned bits until dressing is combined.
  • In a large bowl, toss frisee with warm dressing. Add bacon, and season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 69 g, Fat 4 g, Fiber 2 g, Protein 4 g

FRISéE SALAD WITH BLUE CHEESE, WALNUT, AND CRANBERRY CROSTINI



Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini image

Categories     Cheese     Leafy Green     Nut     Appetizer     Bake     Cocktail Party     Thanksgiving     Quick & Easy     Blue Cheese     Cranberry     Walnut     Fall     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 9

24 1/4-inch-thick slices ciabatta bread
4 tablespoons walnut oil, divided
1/2 cup chopped toasted walnuts
8 ounces blue cheese, crumbled
6 tablespoons minced shallots, divided
1/3 cup dried cranberries
8 cups baby frisée, torn into thin pieces
2 teaspoons Banyuls vinegar or red wine vinegar
Fleur de sel or fine sea salt

Steps:

  • Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
  • Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
  • Meanwhile, combine frisée, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.

WARM FRISéE SALAD WITH FINGERLINGS AND BACON



Warm Frisée Salad with Fingerlings and Bacon image

Provided by Suzanne Goin

Categories     Salad     Leafy Green     Pork     Potato     Side     Roast     Sauté     Bacon     Spring     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

1 pound small fingerling potatoes, unpeeled
4 tablespoons extra-virgin olive oil, divided
1 teaspoon chopped fresh thyme
1 teaspoon salt
8 cups bite-size pieces frisée leaves (about 2 large heads)
4 cups bite-size pieces dandelion greens, tough center ribs and stems discarded
1 cup fresh Italian parsley leaves
3 tablespoons Sherry wine vinegar
12 ounces thick slices applewood-smoked bacon, cut into 1/2-inch pieces
1/4 cup sliced shallots

Steps:

  • Preheat oven to 400°F. Toss potatoes with 2 tablespoons olive oil, thyme, and 1 teaspoon salt in medium bowl. Arrange potatoes in roasting pan; cover pan with foil. Roast until tender when pierced with fork, about 40 minutes. Cool 10 minutes. Cut potatoes in half lengthwise.
  • Meanwhile, toss frisée, dandelion leaves, and parsley in large bowl. Whisk vinegar and remaining 2 tablespoons olive oil in small bowl to blend.
  • Sauté bacon in heavy large skillet over medium-high heat until golden brown, about 5 minutes. Reduce heat to medium; add shallots and potatoes to skillet and sauté 2 minutes. Add vinegar mixture and swirl pan until heated through. Season to taste with salt and pepper. Pour bacon mixture over greens; toss to coat and serve.

FRISEE SALAD WITH HOT BACON DRESSING



Frisee Salad with Hot Bacon Dressing image

Sweet and tangy hot bacon dressing is tossed with slightly bitter frisee lettuce in this simple, but delish salad!

Provided by Kim's Cooking Now

Categories     Salad     Green Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

1 head frisee lettuce - washed, dried, and torn into pieces
2 tablespoons extra virgin olive oil
2 tablespoons chopped shallot
2 tablespoons real bacon bits
1 tablespoon white vinegar
1 tablespoon apple cider vinegar
1 tablespoon red wine
1 tablespoon white sugar

Steps:

  • Place frisee lettuce in a serving bowl.
  • Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Add bacon bits, white vinegar, apple cider vinegar, red wine, sugar and remaining 1 tablespoon olive oil; stir to combine. Reduce heat to low and cook until dressing is hot.
  • Pour hot bacon dressing over frisee and toss to coat. Serve immediately.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 8.4 g, Cholesterol 2.5 mg, Fat 7.8 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 139.1 mg, Sugar 3.6 g

PEAR AND FRISEE SALAD WITH BACON AND BLUE CHEESE



Pear and Frisee Salad with Bacon and Blue Cheese image

The classic combination of pear and blue cheese is made even richer with the addition of bacon in this hearty salad. You can substitute endive, escarole, or baby arugula in place of the frisee.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 8

4 slices bacon, cut into 1/2-inch pieces
Extra-virgin olive oil, if needed
3 tablespoons fresh lemon juice (from 2 lemons)
Coarse salt and ground pepper
3 small bunches frisee (8 ounces total), trimmed and torn into bite-size pieces
2 pears, such as Comice, Bartlett, or Anjou, cored and thinly sliced
3/4 cup packed fresh parsley leaves
2 ounces blue cheese, crumbled (1/2 cup)

Steps:

  • In a small skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 2 tablespoons bacon drippings to a large bowl. (If drippings measure less than 2 tablespoons, supplement with oil.) Whisk in lemon juice and season with salt and pepper.
  • Add frisee, pears, and parsley to bowl and toss to combine. Sprinkle salad with bacon and cheese.

Nutrition Facts : Calories 145 g, Fat 7 g, Fiber 4 g, Protein 6 g, SaturatedFat 4 g

WARM CHICKEN-AND-FRISEE SALAD WITH BACON VINAIGRETTE



Warm Chicken-and-Frisee Salad With Bacon Vinaigrette image

Provided by Molly O'Neill

Categories     dinner, salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 9

1/2 cup raisins
1/2 pound sliced bacon
2 garlic cloves, peeled and minced
2 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
Kosher salt and freshly ground black pepper to taste
1 roasted broiler-size chicken (see recipe)
2 teaspoons vegetable oil
2 large heads frisee lettuce (about 1 pound), cored and trimmed

Steps:

  • Preheat the oven to 350 degrees. Place the raisins in a small bowl and cover with 1 cup boiling water. Set aside to soak for 20 minutes. Drain the raisins and transfer them to a large bowl.
  • Spread the bacon on baking sheets and bake until crisp, about 20 minutes. Drain the bacon on paper towels and pour 1/4cup of the bacon fat into a small bowl; discard the remaining fat. Add the garlic to the hot fat and whisk in the mustard and vinegar. Season with salt and pepper.
  • Remove the skin from the chicken and discard. Tear the meat into small pieces and add it to the large bowl with the raisins.
  • In a large saute pan over high heat, heat 1 teaspoon of the oil. Add 1 head of the frisee and cook, tossing, until wilted, about 30 seconds. Season with salt and pepper and add to the chicken and raisins. Repeat with the remaining teaspoon of oil and head of frisee. Add the vinaigrette and toss well. Crumble the bacon into the salad and season with salt and pepper. Serve with crusty bread and cheese.

Nutrition Facts : @context http, Calories 832, UnsaturatedFat 38 grams, Carbohydrate 19 grams, Fat 60 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 18 grams, Sodium 1019 milligrams, Sugar 12 grams, TransFat 0 grams

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